Text 10215, 90 rader
Skriven 2014-02-23 08:42:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: grain 237
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 RH> Rice in that form is more filling than the puffed stuff sold as
 RH> cereal.

Course, on a volume basis, not a weight basis.

 RH> Don't know if I would have added jalapenos for breakfast

And whyever not. Again, of course I would, but I have a strong
preference for savory and usually spicy at all meals. I'll eat
even eggs if they have hot peppers on them.
 
 ML> So if work were spread out more throughout the day, more
 ML> people would be optimally employed, and society would run
 ML> with fewer of those annoying ups and downs. That's what I
 ML> think, anyhow.
 RH> Sounds good in theory but in practicality, don't know how well it
 RH> would work. Might lessen some traffic jams but parents of school age
 RH> kids wouldn't be as thrilled by it if they were on shifts that

My original point was that it should not be impossible
to match jobs better to people's inclinations and needs.

 RH> conflicted with school schedules. But then too, why couldn't kids go to
 RH> school in times based on when they work the best also?

That could happen with a system that relied heavily on
computerized (and thus easier to customize) instruction.
One could have a core time when everyone would have to
attend, with much of the teaching done remotely through
the rest of the day.

 RH> Sounds good, especially with all that shrimp. Might add some more
 RH> garlic too. I made some crock pot chicken adobo yesterday; it was good
 RH> but a bit of hot sauce made it better.

Most things are improved with a bit of hot sauce.

---------- Recipe via Meal-Master (tm) v8.05

      Title: John's Huevos Rancheros
 Categories: Lunch, Cheese-eggs
      Yield: 1 Servings

      3    Corn tortillas **
           Olive oil
      2    To 3 large eggs **
    1/2 c  Salsa
    1/4    Beef bouillon cube ***
    1/4 ts Ground cinnamon
    1/2    Canned chipotle pepper en
           -adobo finely diced
    1/2 c  Grated melting cheese ****
           Chopped fresh cilantro

  **  John used 2) *** John's Note: (optional) I used a sprinkling of Wyler's
  instant bouillon. The admonition from the last cooking class is ignored
  here.  After all, we're not making stock. **** (such as mozzarella, Jack or
  Havarti)

  Heat a dry cast iron or other unlined skillet over high heat and put each
  tortilla in it for 10 seconds per side, until they start to color. Remove
  to a plate, overlapping in a cloverleaf pattern.

  Heat a tablespoon or two of olive oil in a skillet and fry the eggs in
  whatever style you like.

  John's Note:  I poached the eggs.

  While the eggs are frying, heat the salsa in a small saucepan over medium
  heat with the beef bouillon, cinnamon, and chipotle.  Stir the salsa well
  and heat through.

  Spread a few spoons of the sauce over the tortillas.  Lay the eggs on the
  sauce-spread tortillas.  Pour the remaining sauce over the top of the eggs.
  Sprinkle generously with the cheese.

  Place the plate under the broiler for 3 to 5 minutes, until the cheese
  melts completely. Garnish with cilantro, if desired. Serve immediately.
  Makes 1 hefty serving.

  John's Note:  I nuked it to melt the cheese.

  Source: John Geckles, The Dinner Table

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